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Soybeans were first cultivated in China in 2838 B.C., where farmers fed it to their families and livestock, and where its moldy form was used to treat skin infections. Its cultivation spread to Japan, Korea, then Southeast Asia, before making its way to Europe in 1712. In Japan, soybean is processed into miso, a soybean paste which has undergone slow fermentation. Miso is often referred to as the “Wine of the Orient,” and has been eaten for over a thousand years. It contains alkaloids which attract heavy metals and expel them from the body. It also neutralizes the effects of smoking and other environmental pollutants, lowers cholesterol, and aids digestion when eaten un-pasteurized. As for soybean oil, it can be found in margarine, salad dressings, canned foods, sauces, bakery goods, and processed fried foods. Soybean is also used as an environmentally-safe fuel, and is f inding use in many city buses and trucks. Did you know… GM soybeans are planted on 54.4 million hectares (134.4 million acres) of land all over the world, making them the most widely cultivated biotech crop. GM soybeans are bred or engineered to either have greater amounts of oleic acid or lower amounts of linolenic acid, or to be resistant to herbicides. Work on soybeans never ends: its genome is still being sequenced, and scientists are working on soybean varieties that are tolerant to pests and abiotic stresses, as well as varieties that are more nutritious.